2000s Recipes + Menus
Cream of Lentil and Chestnut Soup with Foie Gras Custard
Serves6
- Active Time:45 min
- Start to Finish:1 1/2 hr
For more recipes inspired by the City of Light, visit our Paris City Guide.
March 2001
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ADAPTED FROM LA RÉGALADE
- 1 to 1 1/2 cups vegetable oil
- 4 very thin slices firm white sandwich bread, cut in 1/4-inch dice
- 4 fresh thyme sprigs
- 4 fresh parsley sprigs
- 4 fresh chives
- 2 bay leaves (not California)
- 1 cup dried lentilles de Puy (French green lentils; 7 oz)
- 1/2 lb vacuum-packed chestnuts (1 1/2 cups)
- 10 cups cold water
- 2 1/2 teaspoons kosher salt
- 100 gm cooked pure-goose foie gras medallions (3 1/2 oz)
- 2 whole large eggs
- 2 large egg yolks
- 1 1/2 cups heavy cream
- 1/3 cup sliced almonds, toasted
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Special equipment:
6 (1 1/2-cup) ovenproof soup plates and kitchen string
Make croutons:
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Heat 1/4 inch oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then cook bread, stirring frequently, until deep golden, about 1 minute. Transfer with a slotted spoon to paper towels to drain.
Make soup:
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Tie thyme, parsley, chives, and bay leaves together with kitchen string to make a bouquet garni. Bring lentils, chestnuts, water, bouquet garni, and 1 1/2 teaspoons salt to a boil in a 3-quart heavy saucepan. Simmer, partially covered, until lentils are tender, 20 to 25 minutes. Discard bouquet garni and reserve 2 cups cooking liquid. Purée remaining soup in 2 or 3 batches in a blender (use caution when blending hot liquids), then pour through a large sieve into a large bowl, discarding solids. Whisk in enough of reserved cooking liquid to reach a thin, creamy consistency, then season with salt and pepper. (Soup will continue to thicken as it stands; keep reserved cooking liquid on hand to thin as needed.)
Make custard while soup simmers:
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Preheat oven to 325ºF.
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Purée foie gras, whole eggs, yolks, and remaining teaspoon salt in a food processor until very smooth. With motor running, add 1 cup cream in a stream and blend until just combined (do not overprocess, or cream will curdle).
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Put soup plates on 2 large baking sheets, then divide custard among them. Bake in upper and lower thirds of oven until just set, 15 to 20 minutes (some custards will cook quicker than others; check each one). Cool to warm.
To assemble and serve:
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Reheat soup, stirring occasionally, until very hot. Beat remaining 1/2 cup cream until it just holds stiff peaks, then vigorously whisk whipped cream into soup. Pour soup over custards and sprinkle with croutons and almonds.
Cooks' Note: Custards may be made (but not baked) 4 hours ahead and chilled, covered. Because of chilling, you may need to bake custards a few extra minutes if made ahead.
- Keywords
- city guide,
- paris,
- france,
- legume,
- french
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